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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2013, 12:58 PM   #1
Keystone
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Default Smoking boudin?

Anybody tried doing it? Going to give it a go and was curious about what temps to cook at and for how long? OTG indirect with RO and some apple wood will probably be the fuel.
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Unread 06-15-2013, 02:49 PM   #2
Swine Spectator
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Indirect on the Weber is the way to go. Too hot and it will burst on you. It dries the skin up nicely.

David
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Unread 06-15-2013, 03:24 PM   #3
Tiger fan
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Be very careful smoking boudin, it is addictive as nicotine!
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Unread 06-15-2013, 03:42 PM   #4
caseydog
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I also smoke mine indirect on the Weber kettle. And, yes, don't rush it, or it will pop, and lose all the juices. 250-300 degrees works for me.

When it is done, you ski will have a nice snap, and you can eat the whole thing, skin and all. It's the only way I cook boudin, anymore.

CD
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Unread 06-15-2013, 04:08 PM   #5
Cheftiger
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Quote:
Originally Posted by Tiger fan View Post
Be very careful smoking boudin, it is addictive as nicotine!

Yeah, you right!!
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Unread 06-15-2013, 04:17 PM   #6
Keystone
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Done deal, and all I can say is I'm gonna eat just one more and then I'm done, well maybe not, just one more...
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